Ruby Pears

• 2 (29-ounce) cans pear halves, drained
• 2 cups ginger ale $
• 1/4 cup fresh orange juice (about 1 orange) $
• 2 tablespoons fresh lemon juice (about 1/2 lemon)
• 2 tablespoons butter or margarine, melted $
• 1/2 teaspoon ground cinnamon, divided
• 1 (12-ounce) jar red currant jelly
• Mock Devonshire Cream:
• 1 cup whipping cream
• 1/2 cup sour cream $
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Garnish: ground cinnamon

1. Arrange pear halves, cut side up, in an ungreased 13" x 9" baking dish. Stir together ginger ale and next 3 ingredients. Pour ginger ale mixture over pears; sprinkle with 1/4 teaspoon cinnamon. Cover and chill at least 3 hours or overnight.
2. Remove pears from refrigerator, and let stand at room temperature 30 minutes. Uncover and bake at 350u0b0 for 40 minutes.
3. Melt jelly in a small saucepan over low heat; stir in remaining 1/4 teaspoon cinnamon and 3 tablespoons pan juices.
4. Remove pears from baking dish using a slotted spoon. Place pears in a serving dish; pour jelly mixture over pears. Serve with Mock Devonshire Cream.
5. Mock Devonshire Cream:
6. Beat whipping cream at high speed with an electric mixer until soft peaks form; fold in sour cream, sugar, and vanilla.
7. Note: Otherwise known as clotted cream, Devonshire cream is a specialty of Devonshire, England. It's made by heating rich, unpasteurized milk and, after cooling, removing the thickened cream that forms a top layer. In our version, sour cream mocks the thick texture of the real cream.
8. Garnish with cinnamon, if desired.

pear halves, ginger ale , orange juice, lemon juice, butter, ground cinnamon, currant jelly, cream, whipping cream, sour cream , powdered sugar, vanilla, ground cinnamon

Taken from www.epicurious.com/recipes/member/views/ruby-pears-52572391 (may not work)